FIELD: chemistry.
SUBSTANCE: tap water is activated in the anode chamber of a flow electrochemical reactor with inert electrodes until achieving pH between 2.8 and 3.2 and redox potential between 600 and 800 mV relative a silver chloride electrode. Grape pomace is extracted in a continuous stream, using the activated water as the extracting agent, with ratio of solid phase to liquid phase equal to 1:(1-2) and at temperature ranging from 20 to 25°C. After extraction diffusion juice is separated in amount equal to amount of extracting agent added to the pomace. The diffusion juice is fed into the concentration chamber of an electrodialysis apparatus and concentrated through circulation in saturation chambers of the electrodialysis apparatus with ion-selective membranes at current density ranging from 60 to 80 A/m2 and specific output of the apparatus between 180 and 250 l/m2h until obtaining a saturated solution of tartrate compounds of potassium and calcium. Wine which is not resistant to crystal hazes is also fed into desalting cells of the said apparatus, where it is stabilised against crystal hazes. The concentrate is cooled at temperature below 10°C and pH 2.8 to 3.2, with precipitation of tartrate compounds.
EFFECT: increased output of tartrate compounds, wine stability, shorter process time and reduce power consumption.
1 dwg, 1 tbl, 1ex
Title | Year | Author | Number |
---|---|---|---|
METHOD FOR RECOVERING SUGAR AND TARTARIC ACID COMPOUNDS FROM SWEET WINE RESIDUE | 0 |
|
SU1017717A1 |
PROCESS FOR EXTRACTING SUGAR AND TARTARIC COMPOUNDS FROM SWEET VINY RESIDUE | 0 |
|
SU948996A1 |
PRODUCTION METHOD OF GRAPE JUICE CONCENTRATE | 2008 |
|
RU2359530C1 |
PROCESS FOR PRODUCING TARTARIC LIME AND CRUDE ALCOHOL | 0 |
|
SU971874A1 |
CONTINUOUS EXTRACTOR FOR GRAPE HUSKS | 0 |
|
SU975791A1 |
METHOD OF STABILISING WINE | 2008 |
|
RU2373272C2 |
0 |
|
SU294493A1 | |
METHOD OF PRODUCING FOOD DYE | 0 |
|
SU705791A1 |
METHOD AND DEVICE FOR EXTRACTION OF FRUIT AND BERRY POMAGE | 0 |
|
SU1755778A1 |
0 |
|
SU239181A1 |
Authors
Dates
2009-11-10—Published
2008-01-22—Filed